Commander's Palace Trout Alexander
|Speckled trout||3 Pound|
|Milk and water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Butter||1⁄2 Cup (8 tbs)|
|Mushrooms||3⁄4 Pound, sliced|
|Garlic||1 Clove (5 gm), minced|
|Scallions with tops||4 , minced|
|Cooked shrimps||1⁄4 Pound|
|Cooked lobster||1⁄4 Pound|
|All purpose flour||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
Skin and bone trout.
Place pieces side by side in a buttered shallow saucepan.
Add milk to cover fish halfway and add about half as much water as milk.
Sprinkle lightly with salt, add bay leaves, and cover the pan.
Bring liquid to a boil.
Reduce heat and simmer slowly for about 15 minutes, or until the fish flakes readily at the touch of a fork.
Reduce the broth in which the fish was poached to 1/2 cup and reserve it for use in the sauce.
Melt butter, add mushrooms and garlic, and saute for 5 minutes, stirring occasionally.
Add scallions and simmer for 5 minutes longer.
Add shrimps and lobster.
Sprinkle with flour and cook, stirring, for 2 more minutes.
Gradually stir in 1 cup milk, the cream, and reserved fish broth.
Simmer the sauce for 10 minutes, stirring, over low heat until smooth and thickened.
Season to taste with salt and pepper.
Pour sauce around the fish on the platter and serve at once.
Makes 4 servings.